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Swiss Cream
From Vegetarian cookery, 1891
Serves 6
It should be made the day before it is wanted.
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
479Calories
3 gProtein
47 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein2.7 g
Carbohydrates47 g
Fiber2 g
Sugars38 g
Total Fat32 g
Saturated Fat20 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol80 mg
Sodium63 mg
Potassium148 mg
Calcium60 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K2.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.3 mcg
Choline3.4 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 104. The excerpt below is the record exactly as published.
Swiss Cream. One pint of cream, six ounces of sugar, two lemons, one table- spoonful of flour, a small piece of cinnamon, and quarter of a pound of macaroons
Cook this with the app: pantry check, scaling, and the assistant.